Butternut Squash Soup

Kim127's Note:

Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living.

• Total Time: 1 hrs 15 mins
• Prep Time: 25 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 6 slices bacon
• 1 large onion , chopped
• 2 carrots , chopped
• 2 celery ribs , chopped
• 1 granny smith apple , peeled and finely chopped
• 2 garlic cloves , chopped
• 4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash , peeled, seeded and chopped
• 1 (32 ounce) container fat-free low-sodium chicken broth
• 2 tablespoons fresh lime juice
• 1 ½ tablespoons honey
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1⁄8; teaspoon ground allspice
• 1⁄8; teaspoon ground nutmeg
• 1⁄8; teaspoon ground red pepper
• ¼ cup whipping cream
• sour cream (for garnish)
• ground red pepper (for garnish)

Directions:

1. Cook bacon slices in large pot until crisp.
2. Remove bacon and drain.
3. Reserve 2 tbsp drippings in pan.
4. Crumble bacon and set aside.
5. Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
6. Add celery and apple to pan and saute 5 minutes.
7. And garlic and saute 1 minute.
8. Add squash and chicken broth.
9. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
10. Process mixture, in batches, in a blender or food processor until smooth.
11. (Hot mixtures will erupt out of blender if too full- believe me I know).
12. Return mixture to pot.
13. Stir in lime juice and next 7 ingredients.
14. Simmer for 7-10 minutes or until thickened.
15. Top soup with crumbled bacon and garnish with sour cream and red pepper.

Reviews

[Boo's Chef]

We make this at least once a week--and my husband requests it more often than that! We make it very thick, so it's almost more of a puree. Since we're working on healthier eating, we eliminate the bacon and replace the whipping cream with reduced fat sour cream. With a hearty multi-grain roll, this is a perfect fall lunch or dinner for us! Also, it smells SO delicious as it simmers!

[ElvisPresley99]

Wow, this is FANTASTIC! I roasted the Squash first at 450 for 45 minutes prior to adding to the mix, and blending. I also added some chopped green onions to the sour cream and bacon garnish. Beautiful, and oh my gosh, so flavorful! Served with some sliced crusty bread. Perfect Fall Dish!

[Chef Romano-Clarke]

Made this last week for DH and myself. Was so good that I froze the leftovers (before adding cream) and served it to my in laws for a dinner party this past weekend. They also loved it. I served with French Tart's Stilton and Walnut rarebit and a green salad and everyone was very happy! My only change was cut and roast the squash first. Awesome! Definitely recommended using the extra bacon on top.

Thanks Kim!